In a saucepan over medium heat, bring pineapple and its juice to a boil. Stir in lemon gelatin and sugar until dissolved. Cool just until almost jelled but still slightly syrupy; set aside. Beat together whipping cream and lemon juice until stiff peaks form; carefully fold into pineapple mixture. Pour into pie crust. Chill for several hours or overnight before serving. Garnish with pineapple chunks and fresh mint.
Tip: Pop a new powder puff into the flour canister…so handy for dusting the countertop before rolling out dough for cookies or pie crust.
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